Let Denmark's Cook of the Year for 2005, Torsten Vildgaard of the "Noma", show you how!
Ingredients and Preparation:
Turbot filet, ca. 100 gr. roasted on a pan for 1 min on each side
50 gr of fresh green and yellow beans, boiled for one minute in salted water.
3 pieces of hazelnut, toasted in the oven (170°) for 10 minutes.
As eatable decoration lathyrus pratensis, watercress
Dressing: Vinaigrette and hazelnut oil